High Pressure Processing News
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Evolution of Cold-Pressed Juice
April 26, 2015
The recently held 2015 Natural Product Expo West featured over 20 exhibiting at the cold-pressed juice event.

HPP: The story has just begun
March 12, 2015
The meat-processing industry’s relationship with high-pressure processing (HPP) has all the ingredients for long-term success. It’s less abusive to products than traditional thermal processing, and extends shelf-life and enhance food safety by significantly reducing bacterial counts.
High pressure Pascalisation, or HPP, is the process by which live juice is exposed to high pressure at low temperatures in a bottle to kill off bacteria and micro organisms like E coli and Salmonella that could exist in the juice.